The menu for the evening, created by Chef Robert Albers and paired by Coppola wine representative, Elizabeth Burns, reflected the attention to fine detail and rich character that resonates throughout the historic Chateau.

The evening began with an intimate reception. Mingling guests sipped Sofia Blanc de Blancs 2009 and Diamond Series Claret while noshing Andouille Sausage wrapped in pastry, Gougeres and Sonoma Valley Foie Gras Mousse, California Charcuterie, and American Hackelback Caviar.

I had the opportunity to speak briefly with Kurt Knowles Jr. about the exclusivity of the Pleasantdale Chateau

The Chateau is very exclusive and unique. You can only come here if you are hosting or attending a private function. The unique thing about hosting these wine dinners is that it's the one opportunity we provide where the general public can attend, see what the chateau is about, experience our level of service, and what we love to deliver. We take pride in it.

Earlier in the evening I was given a tour of the historic French Normandy Chateau by Michael Mahle, the Director of Communications for Knowles Restaurants. Take a peek, it's exquisite!

Video coming soon! In the meantime, visit the Gallery for more pictures.